{"id":1113,"date":"2026-02-23T12:51:27","date_gmt":"2026-02-23T12:51:27","guid":{"rendered":"https:\/\/kosovatimes.info\/?p=1113"},"modified":"2026-02-23T12:51:28","modified_gmt":"2026-02-23T12:51:28","slug":"nese-e-doni-djathin-feta-duhet-ta-provoni-nje-recete-per-nje-salce-greke-qe-eshte-ylli-i-cdo-mezeje","status":"publish","type":"post","link":"https:\/\/kosovatimes.info\/index.php\/2026\/02\/23\/nese-e-doni-djathin-feta-duhet-ta-provoni-nje-recete-per-nje-salce-greke-qe-eshte-ylli-i-cdo-mezeje\/","title":{"rendered":"N\u00ebse e doni djathin feta, duhet ta provoni: Nj\u00eb recet\u00eb p\u00ebr nj\u00eb salc\u00eb greke q\u00eb \u00ebsht\u00eb ylli i \u00e7do mezeje"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Ekzistojn\u00eb variacione t\u00eb shumta n\u00eb pjes\u00eb t\u00eb ndryshme t\u00eb Greqis\u00eb dhe t\u00eb Ballkanit, disa p\u00ebrdorin nj\u00eb kombinim djath\u00ebrash, t\u00eb tjer\u00eb p\u00ebrdorin djath\u00eb feta deleje ose dhie, dhe niveli i pikantitetit varion nga i but\u00eb n\u00eb shum\u00eb intensiv. Por ajo q\u00eb kan\u00eb t\u00eb p\u00ebrbashk\u00ebt \u00ebsht\u00eb se \u00ebsht\u00eb nj\u00eb pjat\u00eb e thjesht\u00eb q\u00eb p\u00ebrgatitet shpejt dhe leht\u00eb&#8230;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u00a0N\u00ebse ndonj\u00ebher\u00eb jeni ulur n\u00eb nj\u00eb tavern\u00eb greke dhe ju \u00ebsht\u00eb sh\u00ebrbyer nj\u00eb tas me salc\u00eb kremoze dhe t\u00eb ath\u00ebt me nj\u00eb got\u00eb ver\u00eb dhe buk\u00eb pita t\u00eb ngroht\u00eb, ka shum\u00eb t\u00eb ngjar\u00eb ta keni provuar\u00a0<br><strong>tirokafteri-n.<\/strong>\u00a0Ky salc\u00eb ose salc\u00eb pikante me djath\u00eb feta, i njohur edhe si htipiti, vjen nga Greqia veriore dhe \u00ebsht\u00eb nj\u00eb nga mezet\u00eb m\u00eb t\u00eb njohura &#8211; kafshata t\u00eb vogla q\u00eb duhen ndar\u00eb. Intense, e kripur, pak e tymosur dhe k\u00ebndsh\u00ebm pikante, tirokafteri \u00ebsht\u00eb nj\u00eb shembull se si disa p\u00ebrb\u00ebr\u00ebs t\u00eb thjesht\u00eb mund t\u00eb krijojn\u00eb nj\u00eb shije t\u00eb fort\u00eb dhe t\u00eb rrumbullak\u00ebt.Emri vjen nga fjal\u00ebt greke&nbsp;<em>tyri<\/em>&nbsp;(djath\u00eb) dhe&nbsp;<em>kafteri<\/em>&nbsp;(djath\u00eb pikant), q\u00eb fjal\u00eb p\u00ebr fjal\u00eb do t\u00eb thot\u00eb&nbsp;<em>djath\u00eb pikant<\/em>&nbsp;. N\u00eb thelb \u00ebsht\u00eb nj\u00eb krem \u200b\u200bme djath\u00eb feta me speca t\u00eb kuq t\u00eb pjekur, hudh\u00ebr dhe spec djeg\u00ebs.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ekzistojn\u00eb variacione t\u00eb shumta n\u00eb pjes\u00eb t\u00eb ndryshme&nbsp;<strong>t\u00eb Greqis\u00eb dhe t\u00eb Ballkanit<\/strong>&nbsp;, disa p\u00ebrdorin nj\u00eb kombinim djath\u00ebrash, t\u00eb tjer\u00eb p\u00ebrdorin djath\u00eb feta deleje ose dhie, dhe niveli i pikantitetit varion nga i but\u00eb n\u00eb shum\u00eb intensiv. Por ajo q\u00eb kan\u00eb t\u00eb p\u00ebrbashk\u00ebt \u00ebsht\u00eb se \u00ebsht\u00eb nj\u00eb pjat\u00eb e thjesht\u00eb q\u00eb p\u00ebrgatitet shpejt dhe leht\u00eb.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Versioni klasik kombinon disa element\u00eb ky\u00e7:\u00a0<strong>djath\u00eb feta t\u00eb kripur dhe kremoz,<\/strong>\u00a0piper t\u00eb kuq p\u00ebr \u00ebmb\u00eblsi, nota tymi dhe pikante, hudh\u00ebr p\u00ebr shije, uthull vere t\u00eb kuqe p\u00ebr freski dhe ekuilib\u00ebr t\u00eb djathit, dhe vaj ulliri p\u00ebr t\u00eb lidhur p\u00ebrb\u00ebr\u00ebsit s\u00eb bashku. Rezultati \u00ebsht\u00eb nj\u00eb krem \u200b\u200bi trash\u00eb dhe kremoz q\u00eb ofron shije t\u00eb kripur, t\u00eb \u00ebmb\u00ebl, t\u00eb thart\u00eb dhe pikante, t\u00eb gjitha n\u00eb nj\u00eb kafshat\u00eb.<strong>Tirokafteri<\/strong>&nbsp;\u00ebsht\u00eb nj\u00eb shembull i p\u00ebrsosur i kuzhin\u00ebs mesdhetare me pak p\u00ebrb\u00ebr\u00ebs, shum\u00eb shije dhe p\u00ebrgatitje t\u00eb shpejt\u00eb. \u00cbsht\u00eb gati n\u00eb dhjet\u00eb minuta, pa gatim t\u00eb nd\u00ebrlikuar. Kjo \u00ebsht\u00eb arsyeja pse shpesh gjendet n\u00eb tryez\u00eb para pjat\u00ebs kryesore &#8211; si pjes\u00eb e ofert\u00ebs s\u00eb mezes\u00eb s\u00eb bashku me caciki, ullinj, dolma ose mish t\u00eb pjekur si suvlaki dhe gyros. P\u00ebrve\u00e7 buk\u00ebs s\u00eb ngroht\u00eb pite, shkon shum\u00eb mir\u00eb edhe me perime t\u00eb gjalla, mish t\u00eb pjekur ose si salc\u00eb p\u00ebr tortilla dhe sandui\u00e7e.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Tirokafteri &#8211; p\u00ebrb\u00ebr\u00ebsit:<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>280 g djath\u00eb feta greke (n\u00eb nj\u00eb cop\u00eb), t\u00eb grir\u00eb n\u00eb copa m\u00eb t\u00eb m\u00ebdha + pak p\u00ebr sp\u00ebrkatje<\/li>\n\n\n\n<li>1 spec djeg\u00ebs i kuq ose jalape\u00f1o, i pastruar dhe i prer\u00eb trash\u00eb (l\u00ebrini farat brenda p\u00ebr nj\u00eb djeg\u00ebsi m\u00eb t\u00eb fort\u00eb)<\/li>\n\n\n\n<li>2 speca t\u00eb vegj\u00ebl t\u00eb kuq t\u00eb pjekur, t\u00eb grisur (ose rreth 340 g speca t\u00eb pjekur n\u00eb kavanoz, t\u00eb kulluar)<\/li>\n\n\n\n<li>1 thelb i vog\u00ebl hudh\u00ebr, i grir\u00eb<\/li>\n\n\n\n<li>1 lug\u00eb gjelle (15 ml) uthull vere t\u00eb kuqe<\/li>\n\n\n\n<li>vaj ulliri ekstra i virgj\u00ebr (rreth 2 lug\u00eb gjelle \/ 30 ml)<\/li>\n\n\n\n<li>2 lug\u00eb gjelle majdanoz t\u00eb grir\u00eb im\u00ebt, p\u00ebr sp\u00ebrkatje<\/li>\n\n\n\n<li>4\u20135 ullinj kalamata, pa b\u00ebrtham\u00eb dhe t\u00eb grir\u00eb, p\u00ebr sp\u00ebrkatje<\/li>\n\n\n\n<li>buk\u00eb p\u00ebr servirje<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Tirokafteri &#8211; p\u00ebrgatitja:<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Shp\u00ebrndajeni kremin n\u00eb nj\u00eb pjat\u00eb ose n\u00eb nj\u00eb tas. Sp\u00ebrkateni me pak vaj ulliri dhe sp\u00ebrkateni me djath\u00eb feta, majdanoz dhe ullinj kalamata. Sh\u00ebrbejeni me buk\u00eb t\u00eb ngroht\u00eb dhe t\u00eb thekur.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Vendosni djathin feta, specat djeg\u00ebs, specat e pjekur, hudhr\u00ebn dhe uthull\u00ebn e ver\u00ebs s\u00eb kuqe n\u00eb nj\u00eb procesor t\u00eb madh ushqimi ose n\u00eb nj\u00eb procesor ushqimi. Mbulojeni dhe p\u00ebrpunojeni shkurtimisht derisa p\u00ebrb\u00ebr\u00ebsit t\u00eb jen\u00eb cop\u00ebtuar im\u00ebt. Nd\u00ebrsa p\u00ebrzieni ngadal\u00eb, shtoni gradualisht vajin e ullirit (rreth 2 lug\u00eb gjelle \/ 30 ml) derisa p\u00ebrzierja t\u00eb b\u00ebhet e l\u00ebmuar dhe kremoze.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">N\u00ebse p\u00ebrdorni buk\u00eb franceze, priteni at\u00eb diagonalisht n\u00eb feta me trash\u00ebsi rreth 1 cm. Ngrohni nj\u00eb tigan n\u00eb zjarr mesatar dhe piqni buk\u00ebn nga t\u00eb dyja an\u00ebt me pak vaj ulliri.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ekzistojn\u00eb variacione t\u00eb shumta n\u00eb pjes\u00eb t\u00eb ndryshme t\u00eb Greqis\u00eb dhe t\u00eb Ballkanit, disa p\u00ebrdorin nj\u00eb kombinim djath\u00ebrash, t\u00eb tjer\u00eb p\u00ebrdorin djath\u00eb feta deleje ose dhie, dhe niveli i pikantitetit varion nga i but\u00eb n\u00eb shum\u00eb intensiv. Por ajo q\u00eb kan\u00eb t\u00eb p\u00ebrbashk\u00ebt \u00ebsht\u00eb se \u00ebsht\u00eb nj\u00eb pjat\u00eb e thjesht\u00eb q\u00eb p\u00ebrgatitet shpejt dhe leht\u00eb&#8230; [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":1114,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[39],"tags":[],"class_list":["post-1113","post","type-post","status-publish","format-standard","has-post-thumbnail","category-receta"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>N\u00ebse e doni djathin feta, duhet ta provoni: Nj\u00eb recet\u00eb p\u00ebr nj\u00eb salc\u00eb greke q\u00eb \u00ebsht\u00eb ylli i \u00e7do mezeje - Kosova Times<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/kosovatimes.info\/index.php\/2026\/02\/23\/nese-e-doni-djathin-feta-duhet-ta-provoni-nje-recete-per-nje-salce-greke-qe-eshte-ylli-i-cdo-mezeje\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"N\u00ebse e doni djathin feta, duhet ta provoni: Nj\u00eb recet\u00eb p\u00ebr nj\u00eb salc\u00eb greke q\u00eb \u00ebsht\u00eb ylli i \u00e7do mezeje - Kosova Times\" \/>\n<meta property=\"og:description\" content=\"Ekzistojn\u00eb variacione t\u00eb shumta n\u00eb pjes\u00eb t\u00eb ndryshme t\u00eb Greqis\u00eb dhe t\u00eb Ballkanit, disa p\u00ebrdorin nj\u00eb kombinim djath\u00ebrash, t\u00eb tjer\u00eb p\u00ebrdorin djath\u00eb feta deleje ose dhie, dhe niveli i pikantitetit varion nga i but\u00eb n\u00eb shum\u00eb intensiv. 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